Looking to make a meal to impress, but don’t want to break the bank? Braising can make even the toughest meats a melt-in-your-mouth experience. Braising is a loooooonnnng, slow cooking method that can be done on the stove top, in the oven, or in a crock pot!
What a great treatment for less tender, more flavorful cuts of meat, such as beef chuck, lamb shanks, chicken legs, or short ribs. Generally, these cuts are less expensive, but really taste like a million bucks if they’re cooked low and slow.
First, season up your meat then give it a good sear in a hot pan with a touch of oil. Then add tasty ingredients like wine, herbs and veggies. Cover tightly and pop the pan in a low oven (around 300 – 325 degrees) and forget about it for a few hours!
The hardest part: be patient! Don’t try to rush the process. This will take time and your patience (and taste buds) will be greatly rewarded.
And of course, don’t forget about all that juicy braising liquid. It’s perfect to use in a tasty sauce.
One of my favorite dishes to make is my Slow Cooked Roasted Beef with Half a Bottle of Wine and 20 Cloves of Garlic. Perfect for a lazy weekend comfort food dinner and polishing off the rest of that bottle of wine! – Kathy
Photo from Dishing with Kathy Casey.
Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic
If the sauce is not thick enough, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.
Makes 6 to 8 generous servings
1 (3- to 3 1/2-pound) beef chuck roast
2 Tbsp vegetable oil
1 Tbsp kosher salt
1/2 tsp black pepper
1 large onion, peeled and cut into 8 wedges
1 1/2 cups sliced mushrooms
1/2 bottle (about 1 1/2 cups) red wine
3 Tbsp flour
20 cloves garlic, peeled
5 sprigs fresh thyme
4 carrots, cut into 1 1/2-inch pieces
4 stalks celery, cut into 1 1/2-inch pieces
1 Tbsp chopped fresh basil, optional
Preheat an oven to 325°F.
With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.
Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.
Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven.
Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork-tender.
Stir the basil into the sauce.
Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.
Recipe from Dishing with Kathy Casey.
